Product Usage and Inventory Control Course
Master product usage and inventory control to cut waste, protect margins, and boost efficiency. Learn KPIs, stock control, workflows, and reporting tools tailored for management and administration in hospitality and service operations.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Product Usage and Inventory Control Course gives you practical tools to cut waste, control stock, and protect margins. Learn to set par levels, apply FIFO, track variances, and run accurate counts. Build clear product data tables, define KPIs, analyze simple reports, and design request, approval, and delivery workflows that streamline operations and keep costs predictable across all departments.
Elevify advantages
Develop skills
- Operational controls & SOPs: cut product waste with fast, consistent routines.
- Inventory tracking: set pars, count stock, and reduce shrinkage in days.
- KPI-based cost control: compute usage metrics and flag waste quickly.
- Supply workflows: standardize requests, approvals, and delivery records.
- Monitoring & incident response: review KPIs, probe anomalies, fix issues.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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